Shrimp with bok choy, gluten free
Serves 4
2 Tablespoons light flavored, high heat oil
1 1/2 pounds large shrimp (16-21 per pound,) shells and tails removed, deveined
2 Portobello mushroom cap, cut into bite size pieces
1/2 pound shitake mushrooms, stems removed, cut in half if large
4 small heads baby bok choy, quartered lengthwise
2 Tablespoons Thai fish sauce, or to taste
1-2 teaspoons Sriracha hot sauce
1. Cook Shrimp: Heat oil in wok until almost smoking. Add shrimp and cook for about 4 minutes, stirring very often, until shrimp are just cooked through. Place shrimp in a small bowl and set aside.
2. Cook Mushrooms: Return wok to heat and add the mushrooms. Toss several times to cook on all sides and let sweat for 2 minutes.
3. Add Bok Choy: Add the bok choy, tossing with the mushrooms. Cook an additional 2 minutes.
4. Add Sauce: Add the fish sauce and the garlic ginger sauce and about 1/4 cup water and toss together.
5. Add Shrimp: Add the shrimp and continue to cook until shrimp are just heated through, another minute.
6. Serve & Enjoy: Serve over hot rice, if desired. Enjoy!
